Orechiette Pasta with Pork Sausage & Chicory (Chicoria);

The inspiration for this pasta dish was from the chicory growing in our kitchen garden;



Chicory or Chicoria as it is known in Italian is a bitter green, which can be used in a variety of dishes including as a side sautéed with chilli, garlic & olive oil, in a frittata (Italian style omelette), in a Risotto or in a soup like Minestrone; instead of using spinach or silver beet; My dad boils it, then strains the cooking liquid “l’acqua di cottura” and drinks it like a herbal tea; he says it aids with digestion; an natural detox which has been used for generations.
Recipe for 5


1/4 cup extra virgin olive oil

5 Italian pork sausages

1 Large bunch of Chicory tip: (you could use Arugula/Rocket if you can’t find Chicory)

1 large clove of garlic

1 small hot chilli pepper or a pinch of dry chilli flakes

1/2 cup of grated pecorino or Parmesan cheese


Roughly chop the chicory, then wash and drain

finely slice the garlic

finely slice the hot chilli pepper

slice down the length of the sausages with a sharp knife, and remove the meat then set aside


using a deep 30cm fry pan;

add the olive oil and place over medium heat;

add the pork sausage meat and with a wooden spoon break it up into small pieces whilst it cooks, cook the sausage until it has lightly browned;

now remove the sausage meat from the frypan and set aside;

add the chopped garlic, chilli and chicory to the frypan and sautéed over medium heat until the chicory has wilted;

add the sausage meat back to the pan; and turn off the heat;



Cooking the pasta;

Add 5 liters of water to a stock pot and put over a high flame;
tip; use hot water to speed up the cooking time;

Once the pasta water is boiling;

add two table spoons of cooking salt to the boiling water;

add the pasta; be sure to stir the pasta a few times in the first few minutes so that it doesn’t stick together or to the bottom of the pot;

Cook for the time recommended on the packet;

taste test the pasta in the last few minutes to ensure you don’t overcook the pasta;

drain the pasta into a colander;

return the pan with the sausage and chicory back to medium heat and add the pasta into the fry pan; stir the pasta through the ingredients until well combined and remove from the heat for serving;


serve straight out of the frypan or transfer to a serving dish;

Serve with freshly grated Pecorino and of course a glass of your favourite wine;

Buon Apetito;


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